Pappardelle, Spaghetti, Gnocchi – Oh My!
Who’s keeping track of the weeks left in summer? I’m certainly not—there’s just too much going on to worry about that! Every weekend brings a new adventure, with festivals, events, and celebrations on the horizon. Whether it’s a friend’s wedding, a birthday bash, or a local food festival, there’s always something exciting to dive into. And coming up soon, we’ve got the North Canterbury Wine Festival, where Earl will be bringing the heat with some seriously tasty pasta (more details on that coming soon). It's the perfect chance to enjoy great food, fantastic wine, and the vibrant company of fellow festival-goers.
But here’s the real magic: no matter the season, the joy of sharing food with great company never fades. At Earl, Pasta Night is a weekly tradition that never disappoints. Whether it’s a sunny, warm day or a cooler, crisp evening, our pasta and wine always hit the spot. So, if you're looking for something to do this week, gather your friends and join us at Earl for Pasta and Wine Night. The menu is always fresh, the wine is flowing, and the laughter is endless.
This week's dish is as packed as your social calendar with flavor, texture, and a touch of indulgence—perfect for a casual dinner with friends or a special celebration – lets get cooking!
Big Shells with Spicy Lamb Sausage and Pistachios
Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
1 bunch of broccolini
3 tbsp extra-virgin olive oil
450 grams spicy lamb sausage (or hot Italian pork sausage), casings removed
340 grams jumbo shells or paccheri
Salt
4 garlic cloves, thinly sliced
Freshly ground black pepper
4 tbsp unsalted butter, cut into pieces
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice
⅓ cup coarsely chopped raw pistachios
Finely grated Parmesan (for serving)
Method
Prep the Broccolini: Trim the thick stems of the broccolini and set them aside for another use (like a stir-fry). Coarsely chop the greens and the tender stems; set aside.
Cook the Sausage: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Break the sausage into small, rustic "meatballs" about the size of a golf ball and add them to the pot. Cook, turning the pieces until they're deeply golden brown, about 4 minutes. Remove the sausage with a slotted spoon, leaving the fat in the pot. If there's too much fat, remove some, leaving about 2 tbsp behind. (Save the excess for another recipe like frying eggs).
Cook the Pasta: In a large pot of salted boiling water, cook the pasta just shy of al dente (about 1 minute less than the package directions, since it will finish cooking in the sauce). Reserve 1½ cups of the pasta water before draining.
Prepare the Sauce: With the reserved fat in the pot over medium-low heat, add the garlic and cook, stirring occasionally, for about 2 minutes until softened. Add the broccolini, seasoning with salt and pepper, and cook until the greens are wilted and bright green, about 4 minutes. Add the sausage back into the pot with any juices from the plate, breaking it up into smaller but still coarse pieces with a wooden spoon.
Combine Pasta and Sauce: Add the butter, pasta, and ¾ cup of the reserved pasta water to the pot. Toss the mixture, adding more pasta water a tablespoon at a time if needed, until the pasta is evenly coated with the sauce (about 3 minutes). Remove from heat, then add the lemon zest and lemon juice, tossing to combine.
Serve: Divide the pasta into bowls, and top with chopped pistachios and freshly grated Parmesan.